Save A vibrant, aromatic focaccia featuring juicy cranberries and zesty orange, with a crisp crust and pillowy interior. Budget-friendly, easy, and perfect for breakfast or brunch.
I first made this focaccia for a holiday brunch, and everyone was enchanted by the bright cranberries and orange zest in every bite. The no-knead method takes all the fuss out of bread baking, and it&s become a staple for special mornings.
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Ingredients
- All-purpose flour: 3 cups (375 g)
- Salt: 1 ¼ teaspoons
- Instant yeast: 1 teaspoon
- Sugar (for dough): 1 tablespoon
- Lukewarm water: 1 ¼ cups (300 ml)
- Olive oil (for dough): 3 tablespoons (plus more for greasing)
- Cranberries: 1 cup (100 g) fresh or frozen (do not thaw if frozen)
- Orange zest: Zest of 1 large orange
- Sugar (for topping): 2 tablespoons
- Olive oil (for topping): 1 tablespoon
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Instructions
- Mix dry ingredients:
- In a large mixing bowl, combine flour, salt, yeast, and sugar. Mix well.
- Add wet ingredients:
- Add water and 3 tablespoons olive oil. Stir until a shaggy, sticky dough forms; do not knead.
- Let dough rise:
- Cover bowl tightly with plastic wrap or a clean towel. Let rise at room temperature for 8–12 hours, until bubbly and doubled in size.
- Prepare baking pan:
- Drizzle 1 tablespoon olive oil into a 9x13-inch (23x33 cm) baking pan. Scrape dough into pan and gently stretch to fit.
- Second rise:
- Cover and let rest for 30–45 minutes until slightly puffy.
- Preheat oven:
- Preheat oven to 425°F (220°C).
- Dimple and add toppings:
- With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently pressing some into the dough.
- Add zest, sugar, and oil:
- Sprinkle with orange zest and 2 tablespoons sugar. Drizzle lightly with extra olive oil if desired.
- Bake:
- Bake 22–25 minutes, until golden brown and cooked through.
- Cool and slice:
- Cool slightly before slicing and serving.
Save This focaccia is a holiday favorite in our family. We love pulling it apart together at the breakfast table and watching the cranberries burst with flavor.
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Required Tools
Large mixing bowl, measuring cups and spoons, 9x13-inch baking pan, plastic wrap or clean towel, oven
Allergen Information
Contains wheat (gluten) and is produced with olive oil. For nut-free versions, ensure all ingredients are certified, and check for cross-contact.
Nutritional Information (per serving)
Calories: 200, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 4 g
Save 
This easy focaccia will brighten up any brunch table. Enjoy with friends and family for a sweet and savory treat.
Recipe Questions
- → Why is this focaccia dough no-knead?
The dough requires minimal handling and rises slowly over 8–12 hours, developing gluten naturally without kneading, which creates a tender, airy crumb.
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used directly without thawing to maintain their shape and texture during baking.
- → What gives the bread its citrus aroma?
Fresh orange zest scattered atop the dough infuses a fresh, zesty fragrance complementing the cranberries' tartness.
- → How do I achieve the crisp crust on this focaccia?
Drizzling olive oil on the dough surface and baking at a high temperature ensures a golden, crisp exterior while keeping the interior soft.
- → Can I customize the toppings?
Yes, adding nuts like chopped walnuts or pistachios can create extra crunch and texture, enhancing the focaccia’s flavor profile.
